Swirl Cinnamon Bread Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, sugar, baking soda, 1/2 teaspoon cinnamon and salt. In a small bowl, whisk egg, yogurt, oil and vanilla. Stir into dry ingredients just until moistened. In a small bowl, combine brown sugar and remaining cinnamon., Spoon a third of the batter into an 8x4-in. loaf pan coated with cooking spray. Top with a third of the brown sugar mixture. Repeat layers twice. Cut through batter with a knife to swirl the brown sugar mixture., Bake 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.

Steps:

• In a small bowl soften and proof the yeast in the warm water.
• In a saucepan combine the milk, sugar, butter, and salt; cool to lukewarm.
• Add 3 cups flour and mix well.
• Stir in the yeast and eggs; beat well.
• Add enough of the remaining flour to make a soft dough.
• Turn out on lightly floured surface and knead 100 times.
• Place in lightly grease bowl; cover with cloth or plastic wrap and let rise till double (about 1 1/2 to 2 hours).
• Punch down and divide dough in half; cover and let rest for 10 minutes.
• Roll each half into a 15x7 rectangle, about 1/2" thick.
• Mix the sugar and cinnamon for the filling together.
• Spread each rectangle with soft butter and then sprinkle the filling on each.
• Sprinkle 1 teaspoon of water over each and spread with spatula.
• Roll up as for a jelly roll beginning with narrow side; seal the long edge.
• Place sealed side down in two greased pans.
• Rise till almost double (45-60 minutes).
• Bake in a 375 degree oven for 35-40 minutes or till done.
• If it browns too much, cover with foil the last 15 minutes or so.
• NOTE: If you want an Orange bread substitute the following--1 1/4 cups milk and 3/4 cup orange juice for the 2 cups milk; and add 1 tablespoon grated orange rind.

Steps:

• Grease and flour a 9x5x3" loaf pan.
• Mix 1/3 cup sugar and cinnamon and set aside.
• In a large mixing bowl, combine flour, baking powder, salt, and remaining sugar.
• Combine egg, milk and oil and add to flour mixture.
• Stir just until moistened.
• Pour half the batter into prepared pan.
• Sprinkle with half the cinnamon mixture.
• Repeat with remaining batter and cinnamon mixture.
• Draw a knife through batter to marble.
• Bake in 350 oven for 45 to 50 minutes or until a toothpick comes out clean.
• Cool in pan for 10 minutes.
• Remove from pan.
• Cool. Wrap and store bread overnight before slicing (I must confess, that's never happened--the bread is gone the same day).

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
• In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
• Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
• Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

Steps:

• Mix both packages of yeast and water together.
• In large bowl, mix together sugar and salt.
• Also add butter to bowl, but do not mix.
• Pour scalded milk over butter, sugar and salt.
• Add 3 cups of flour and mix until soft dough forms.
• Mix in eggs and yeast into dough.
• Add the remainder of the dough until stiff dough forms.
• Take out of bowl, cover, and let rest 10 minutes.
• Knead for about 8 minutes until soft, elastic dough forms.
• Place in lightly greased bowl, turning once to cover dough.
• Cover and let rest in a warm place for 45 minutes to an hour, or until double in size.
• Punch down and let rest another 45 minutes, or until double again.
• Take out of bowl and let rest for 5 minutes.
• Divide dough in half, and roll each half into a ball.
• Starting with the first half, roll out into a 15x7-inch rectangle.
• Brush melted butter all over top of rectangle.
• Starting with the cinnamon, sprinkle a thin layer over the rectangle.
• Then cover the cinnamon with a layer of sugar.
• The a layer of cinnamon.
• Repeat until you have about 4 or 5 layers of each.
• Repeat steps 12 & 13 with the second half of the dough.
• Roll up each rectangle, jelly-roll style, and place in greased bread pan.
• Cover and let rest for 45 minutes.
• Place in hot oven (375°F) for 45 minutes to an hour.
• Crust should be crispy and a golden brown.
• If wanted, 5 minutes before bread is done, butter can be brushed on crust to give it a creamier taste.
• If crust browns to fast, put aluminum over bread.
• Tip- if nuts or raisins are wanted in bread, place them on top of the cinnamon/sugar layers before rolling up.

Steps:

• In a large bowl, beat the butter, 1 cup sugar and egg until blended. Combine the flour, baking powder, baking soda and salt; add to egg mixture alternately with buttermilk. In a small bowl, combine the cinnamon and remaining sugar., Pour a third of the batter into a greased 8x4-in. loaf pan; sprinkle with a third of the cinnamon sugar. Repeat layers twice. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Mix cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; sprinkle each with about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. , Grease the bottom only of a 9x5-in. loaf pan. Pour half the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl., Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.

Steps:

• Cream together shortening and sugar.
• Beat in eggs and vanilla.
• Blend in sour cream and milk.
• Combine dry ingredients and add to creamed mixture.
• Spread 1/2 batter in greased 9x5x3 pan.
• Combine cinnamon mixture (1/4 cup sugar, 2 teaspoons ground cinnamon and 1 1/2 teaspoons orange peel); sprinkle over batter, reserving 1 tablespoon.
• Top with remaining batter. Gently swirl with knife.
• Sprinkle with remaining tablespoon of cinnamon mixture.
• Bake at 350 degrees for 45 minutes.

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, beat together butter, 1 cup sugar, and egg.
• Combine the flour, baking powder, baking soda, and salt.
• Add the flour mixture to the egg mixture alternately with the buttermilk.
• In a small bowl, combine the cinnamon and remaining 1/3 cup sugar.
• Pour a third of the batter into a greased 8X4X2-inch loaf pan.
• Sprinkle a third of the cinnamon sugar on top of batter.
• Repeat layers twice.
• Bake for 45-50 minutes, until a toothpick inserted near the center comes out clean.
• Cool in pan for 10 minutes.
• Remove from pan to a wire rack to cool completely.

Steps:

• Mix both yeast and water together and proof.
• mix together sugar, butter, eggs, milk, and proofed yeast.
• Add 1 1/2 cups of flour and mix well.
• add the rest of the dough until a stiffish dough forms, cover and let rest for a few minutes then knead for about 5-10 minutes until soft.
• Cover and let rise until doubled in a greased bowl, punch down and let rise again.
• Then roll dough out into a rectangle then brush with a little bit of butter.
• Sprinkle with sugar cinnamon and nutmeg to taste then roll up jelly roll style.
• Place in a greased bread pan, or cookie tray and bake for 30-45 minutes at 375 F or until when tapped it sounds hollow.
• Cover if the top is browning too fast, when you take it out of the oven you may brush the top with extra butter to make a softer crust. Also you may freeze the cooked loaf and re heat in oven covered in foil until thawed and it taste just as good.

Steps:

• Preheat oven to 350 degrees.
• Spray bottom of 9x5 pan with nonstick spray.
• In mixing bowl, beat together splenda, butter, egg substitute and cinnamon extract.
• Combine baking powder, baking soda, salt and flour.
• Add the flour mixture to the egg mixture.
• Add the buttermilk, mixing well to combine.
• In small bowl, combine cinnamon and sugar.
• Pour 1/2 the batter into greased pan. Sprinkle with 1/2 the cinnamon/sugar mixture. Repeat.
• Bake for 40-45 minutes.
• Remove from pan and cool.